Total Time
50 Mins
Cool Time
30 Mins
Yield
Serves 6
Photo: Oxmoor House

How to Make It

Step 1

Preheat oven to 350°. Set 6 ramekins (2/3 cup size) in a 9- by 13-in. baking pan.

Step 2

In a medium bowl, whisk together egg yolks and granulated sugar until thick and creamy. Whisk in flour, butter, lemon zest and juice, and milk until blended.

Step 3

In a deep bowl with a mixer on high speed, beat egg whites and cream of tartar until whites hold stiff, moist peaks when beater is lifted. Stir one-quarter of whites into yolk mixture until blended, then gently fold in remaining whites. Gently fold in half of raspberries.

Step 4

Spoon batter into ramekins. Pour enough hot tap water into baking pan to come 1 in. up sides of ramekins.

Step 5

Bake until cake layers are set and tops are golden, 30 to 35 minutes. Remove ramekins from water; let cool at least 30 minutes. Serve with more berries on top and a dusting of powdered sugar.

Step 6

Make ahead: Chill airtight up to 1 day; pudding layer will become more distinct.

Step 7

Note: Nutritional analysis is per serving.

Ratings & Reviews